I’ve sung the praises of Penzey’s spices before, and I’m back to do it again! When I saw a soup recipe in their recent catalog, I had to give it a try because it has spices I love, like curry and Berbere, as well as ingredients like potatoes, bell peppers, and coconut milk. It was a no-brainer!

I make this soup using homemade Berbere, because traditional is a wee hot for me, as well as homemade vegetable broth. As far as the protein options, if you are following a vegan diet, use a can of chickpeas. Meat-eaters, use a can of chunk chicken. I’ve made this a couple times to take to other families, usually with chicken, and it’s always a hit.

This soup recipe, adapted from one from Penzey’s, is incredibly rich and flavorful and I know you will enjoy it as much as my family!

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Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests.